Moving to the final recipe for the Blogging Marathon #74 under the theme “Quick and Easy Stir fries”, I chose to post this super simple yet goodness loaded amaranth leaves stir fry aka “Cheera Upperi”.
I have always said that I feel blessed to stay in a country like UAE where you get abundant supply of produce any time of the year. Umma would wait to come here to have her share of amaranth leaves. Amaranth is said to be power house of iron and is have a lot of vitamins and minerals in it. Back home, she says that the leaves are so heavily sprayed with pesticides that you can’t eat them at all. Attempts to grow them in our backyard have been futile too. D is trying his best to turn the barren land around our house into a little patio. So far, he has had mixed reactions but I am sure his interest and hardwork will definitely show colors some time soon, InShaAllah. 🙂 Nature is such that if you work hard on it, it comes back and rewards you later.
Even though I am not a fan of amaranth leaves, I normally eat it mixed into my rice. I even do that when I made drumstick leaves stir fry too. 😀 I have noticed that even Azza does that with her stir fries. It ensures that the greens and vegetables safely land up into the body, isn’t it? I am calling this an upperi, since the coconut used is minimal. You can even add fried chana dal to this stir fry for an extra bite. Off to the recipe…
Cheera Upperi ~ Amaranth Stir Fry
- 2 bunches of amaranth leaves
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 green chillies slit
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
- 1/3 cup grated coconut
- Soak the amaranth leaves, wash well.
- Remove the thick stems and separate the leaves. You can keep the small and thin stems. Chop them coarsely and set aside.
- Heat coconut oil in a large saucepan, splutter the mustard seeds.
- Fry the green chillies and curry leaves briefly.
- Add the chopped leaves, turmeric and red chilli powders and give it a good mix. Sprinkle the salt, close the lid and cook on low flame stirring occasionally.
- You will start seeing the leaves shrink. Cook till almost done. If you feel there is liquid in the pan, cook on open lid.
- Add the coconut and cook for a further five minutes. Switch off.
- Serve hot with rice and gravy.